Tag Archives: weight watchers

Crab Newburg

½ cup evaporated skimmed milk
½ cup chicken bouillon
½ teaspoon paprika
½ bay leaf
Dash thyme leaves
Dash cayenne pepper
12 ounces cooked crabmeat
2 teaspoons sherry extract
1 cup cooked enriched rice

In saucepan, combine milk, bouillon, paprika, bay leaf, thyme and cayenne pepper. Cover and simmer over low heat for 10 minutes. Discard bay leaf. Add crabmeat and sherry extract. Simmer 5 minutes longer, until heated through. Divide rice evenly into 2 ramekins or soup bowls. Spoon half of crab mixture over each portion of rice. Makes 2 dinner servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Peach Melba and Peach Delight

1 envelope unflavored gelatin
1 ½ cups raspberry-flavored dietetic soda, divided
1 cup canned, sliced peaches, no sugar added, drained (reserve liquid)
½ teaspoon brandy extract
2 tablespoons lime or lemon juice
½ teaspoon raspberry extract

Sprinkle gelatin over ½ cup soda in saucepan to soften. Stir over very low heat until gelatin is dissolved. Add remaining soda, peach juice, and brandy extract. Pour mixture into a shallow bowl and refrigerate until firmly set. Dividing evenly, arrange peaches in two dessert dishes. Combine lime juice and raspberry extract; sprinkle over fruit. With a melon ball scoop or teaspoon, scoop out gelatin and divide evenly into each dish. Makes 2 servings.



 

PEACH DELIGHT

1 medium peach
2 teaspoons lemon juice
½ cup blueberries
¼ cup orange-flavored dietetic soda

Cut peach in half; remove pit. Sprinkle fruit with lemon juice, and place halves in individual dessert dishes. Combine blueberries and orange soda in blender container; process at medium speed until fruit is puréed. Pour half of mixture over peach half. Chill at least 30 minutes. Makes 2 servings.


©Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Crown Roast of Lamb

crown_roast_lamb

1 (2 1/2 pound) trimmed crown roast of baby lamb
Salt to taste
Pepper to taste
2 tablespoons vinegar
6 cups eggplant (1 1/2 pounds), cubed
4 ounces diced onion
1 medium green pepper, seeded and diced
1 medium tomato, peeled and diced
1/2 teaspoon basil
12 mushroom caps, (optional)

Season crown with salt and pepper. Sprinkle with vinegar. In a non-stick skillet, cook eggplant, onion and green pepper until vegetables are tender. Add tomato. Season with salt, pepper, and basil. Cook until vegetables are done.

Roast lamb on a rack, in 325° F oven until done, about 1 hour. Arrange lamb in crown on platter. Pile stuffing mixture into center of crown of lamb, covering bone tips with mushroom caps, if desired. Carve between rib bones. (Weight Watchers® Members: Weigh portions.) Make 4 dinner servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.